Chicken Pie with Cauliflower Mash Topping
Serves 6
Ingredients
Olive oil to sauté veggies
1 leek – sliced
4 strips bacon, diced and fat removed
200g mushrooms, sliced
500g cooked chicken, shredded
1 Tbs mild, made mustard – or to taste
1 chicken stock gel + 150 mls boiling water (approx.)
1 ½ Tbs cornflour + cold water to mix to a paste
Black pepper
Cauli Mash
You can find the recipe here.
Note, you can use milk instead of cream for the mash. I used a whole, large cauliflower for the topping of this pie.
Method
Heat oil in a large non stick pan and sauté the bacon, leek and mushrooms until tender. Add the chicken, the made up chicken stock and mustard. Stir well, then simmer for about 10 minutes. Taste, season as required, then add the cornflour and water mixture to thicken. Cook gently for a few more minutes, then tip into your baking dish. Top with cauli mash and bake at 180 degrees for about 15 minutes.
Serve with additional veggies.
